Crispy on the outside but soft and fluffy on the inside, these pumpkin waffles are perfectly spiced and come out beautifully golden every single time. Filled with delicious pumpkin flavor and warm spices, these waffles are a fun twist on traditional breakfast waffles. Top these waffles with a pat of butter and some maple syrup, and breakfast will disappear in a flash. And if you love starting your day with pumpkin, you must try my Pumpkin Cinnamon Rolls and Pumpkin Scones as well. For another delicious breakfast recipe, try my pancakes from scratch!
WHAT YOU NEED TO MAKE THIS RECIPE
Leavening agents — the baking soda and baking powder need to be fresh. If they have expired, your waffles will not be light and fluffy.
Pumpkin pie spice — I use a pre-mix pumpkin pie spice blend, but you can make your own homemade pumpkin pie spice blend if you do not have any on hand. Mix the following and store in an airtight jar: 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon each ground allspice and ground cardamom, ½ teaspoon each ground cloves, and freshly grated nutmeg.
Pumpkin purée — you need to use 100% pure pumpkin purée and not pumpkin pie filling. The two are similar, but pumpkin pie filling comes flavored and pre-sweetened. I highly recommend using Libby’s for the best results.
Brown sugar — this adds a delicious molasses note to the waffles and keeps the waffles moist and soft. If you don’t have brown sugar, you can follow this post on how to make brown sugar.
HOW TO MAKE PUMPKIN WAFFLES
1. Sift together flour, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl.
2. In another bowl, add the pumpkin, milk, eggs, melted butter, and brown sugar.
3. Whisk the wet ingredients until smooth.
4. Pour the wet mixture into the flour mixture. Stir together just until combined.
5. Lightly spray your waffle iron with non-stick cooking spray or brush with melted butter. Scoop about 1/2 cup of batter into the waffle iron, or 1/2 cup per well if your waffle maker makes multiple at a time. Cook according to the manufacturer’s instructions. (Mine took about 3 minutes.)
6. Open the waffle iron and remove the waffle using a fork or waffle tongs. Serve hot with butter and maple syrup.
PRO TIPS FOR MAKING THIS RECIPE
- The dry and wet ingredients have to be combined separately first. Doing so ensures the baking powder and baking soda will evenly distribute throughout the batter without over-mixing.
- Stir just until the dry ingredients are mixed. If you over-mix the batter, the waffles will form gluten and become dense instead of light and airy.
- A couple of lumps in the waffle batter is fine as they’ll disappear as they cook.
- For the best results, the waffle iron needs to be fully heated before the batter goes in for a crispy exterior and soft interior.
- Not all canned pumpkin is the same. Libby’s is my preferred brand as it is thick with a rich color. Different brands may be lighter in color and more watery in their consistency. You might have to blot the pumpkin if you use another brand of pumpkin purée as you don’t want the waffle batter to be runny.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake that will yield dry and dense pumpkin waffles. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Make sure your brown sugar is soft and moist for the best pumpkin waffles. If your brown sugar has hardened, don’t worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar.
FREQUENTLY ASKED QUESTIONS
Can I use the batter for pancakes?
Usually, pancake batter has less egg and fat than waffle batter, so the results may differ. If you’d like to make pancakes instead of waffles, follow my Pumpkin Pancakes recipe instead.
How to keep them warm?
If you are making a large batch of waffles and want to serve them all at once, place a large sheet pan in a 180F oven. Place the cooked waffles in a single layer in the oven until ready to serve. Avoid stacking them as the steam will make them soggy.
Can I make these ahead of time?
You can! Make a double batch and allow the pumpkin waffles to cool to room temperature. Transfer to an airtight container and store them in the fridge for up to 3 days. To keep the them crisp, I reheat them in the toaster. I usually use the number two setting on my toaster.
Are they freezer friendly?
They are! Place the pumpkin waffles on a lined sheet pan and freeze for 1 to 2 hours. Once frozen, transfer the waffles to a freezer-safe bag and store them for up to 2 months. Pop them straight into the toaster from frozen to reheat. I use the number four setting.
If you love this recipe try these out!
If you’ve tried this Pumpkin Waffles recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pumpkin Waffles
Equipment
- Waffle Maker
Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 ¼ cups canned pumpkin puree (305g)
- 1 ¼ cups milk 300mL
- 2 large eggs
- 4 tablespoons unsalted butter melted (60mL)
- 3 tablespoons light brown sugar
Instructions
- Preheat the oven to 180F and place a baking tray with a wire rack inside.
- Preheat waffle iron to medium-high.
- In a large bowl, sift together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk together pumpkin, milk, eggs, melted butter, and brown sugar until smooth. Pour into the flour mixture. Stir together just until combined.
- Lightly spray your waffle iron with non-stick cooking spray or brush with melted butter. Scoop about 1/2 cup of batter into the waffle iron, or 1/2 cup per well if your waffle maker makes multiple at a time. Cook according to the manufacturer's instructions. (Mine took about 3 minutes.)
- Open the waffle iron and remove the waffle using a fork or waffle tongs. Place in the oven on the wire rack to keep warm while cooking the rest of the waffles. Serve hot with butter and maple syrup.
Notes
- The dry and wet ingredients have to be combined separately first. Doing so ensures the baking powder and baking soda will evenly distribute throughout the batter without overmixing.
- Stir just until the dry ingredients are mixed. If you overmix the batter, the waffles will form gluten and become dense instead of light and airy.
- A couple of lumps in the waffle batter is fine as they’ll disappear as they cook.
- For the best results, the waffle iron needs to be fully heated before the batter goes in for a crispy exterior and soft interior.
- Not all canned pumpkin is the same. Libby’s is my preferred brand as it is thick with a rich color. Different brands may be lighter in color and more watery in their consistency. You might have to blot the pumpkin if you use another brand of pumpkin purée as you don’t want the waffle batter to be runny.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake that will yield dry and dense pumpkin waffles. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Make sure your brown sugar is soft and moist for the best pumpkin waffles. If your brown sugar has hardened, don’t worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar.
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